Stir-fried Dried Bean Curd with Mushrooms and Peas
by Espresso light mood
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Dice shiitake mushrooms, and dice dried bean curd. Boil water in a pot. When the water is boiled, boil the peas, carrots and mushrooms until they are cooked for 7 minutes, and remove them.
2. Pour the oil in a hot pan, add the chopped green onion, ginger, dried red pepper, and five-spice powder until the oil is hot.
3. Add dried tofu and fry until the color changes.
4. Pour in peas, carrots and diced mushrooms and stir-fry evenly.
5. Add salt, sugar, and chicken essence to taste, and finally water starch to thicken, pour a little sesame oil to enhance the flavor, and then it can be out of the pot.
Tips:Tip: Add some oil and salt to the pot when cooking the peas, the peas will be very green.
